Troubleshooting

Read the signs

Every bad loaf has a cause, and usually a simple fix. Here's what we see most.

Symptom → fix

flat        starter too weak → feed twice, wait for peak
sour        too long in the fridge → shorten cold proof
dense       under-proofed → let it rise until jiggly
gummy       baked too early → preheat longer, score deeper
sticky      too much water → drop hydration 5%

The golden rule

Watch the dough, not the clock. It's ready when it's ready, and it'll tell you if you're listening.